A Thankful Roast!
Get yourself in the festive roasting mood! A Poussin could be just as thankful as a Turkey!
1 poussin (French spring
chicken)2 garlic cloves, crushed
sprigs of sage
sprigs of thym
demi-sel butter, diced
lemon zest
nutmeg
ground pepper
sea salt
20ml dry white
olive oil
- Pre-heat oven at 180 degree.
- Rinse and pat dry the poussin thoroughly. Season with nutmeg and lemon zest then set aside on a chicken chair.
- Mix together the butter, thym and garlic.
- Gently detach the skin over the breast and backbone.
- Stuff the prepared butter under the skin. Smooth out the skin over the poussin and place it on a roasting tray. Season the chicken with sea salt and pepper generously inside out.
- Tide the legs together and get prepared for roasting.
- Roast the poussin for around 30 minutes or more until cooked.
- Baste the poussin with the meat juice every other 10 minutes.
- Let the poussin rest for 10-15 minutes in a warm place.
- Meanwhile, deglaze the roasting pan over medium heat on stove with water or white wine. Season to taste.
- Serve the poussin while warm and juicy with seasonal veg. Spoon with the roasting juice over the meat.
Tips:
- If the skin turned golden brown too quickly during roasting, cover it loosely with a foil paper brushed with olive oil or butter. Be sure the foil would not break the skin.
- Basting the poussin while roasting will help generate more juice and lock the moist within the meat.
- Do not melt the butter as cold butter would bring out crisp to the skin.
